Wisconsin Badger Red Chili


Soup, Chili & Stew
Wisconsin Badger Red Chili

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Chili in a bowl with shredded yellow cheese and a side of biscuits

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    For a true taste of Wisconsin, the chili's companion biscuits use Cheddar cheese and dry ranch dressing mix to develop a sharp tang.

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    Servings and Ingredients

    Serves 10
    ½ c. Hy-Vee unsalted butter
    1 medium yellow onion, chopped
    1 (12-oz.) bottle amber lager, such as Leinenkugels Red
    1 tbsp. Hy-Vee Select olive oil
    2 lbs. ground bison
    1 (28-oz.) can Hy-Vee diced tomatoes, undrained
    1 (29-oz.) can Hy-Vee tomato sauce
    1 (15.5-oz.) can Hy-Vee chili style beans in chili gravy
    1 (15-oz.) can Hy-Vee kidney beans, drained and rinsed
    1 (15-oz.) can Hy-Vee black beans, drained and rinsed
    1 tbsp. Hy-Vee garlic powder
    1 tbsp. Hy-Vee onion powder
    3 tbsp. Hy-Vee chili powder
    1 tbsp. Hy-Vee ground cumin
    1 tbsp. Hy-Vee paprika
    ¾ tsp. Hy-Vee ground cinnamon
    ½ tsp. Hy-Vee ground allspice
    1 to 3 tbsp pureed chipotle peppers in adobo sauce
    Hy-Vee shredded sharp Cheddar cheese, for serving
    Green Bay Biscuits
    2 ¼ c. Hy-Vee all-purpose flour
    2 tsp. Hy-Vee baking powder
    ½ tsp. Hy-Vee baking soda
    1 (1.12-oz.) pkg. dry Hy-Vee ranch dressing mix
    1 c. Hy-Vee shredded cheddar cheese
    ¾ c. Hy-Vee unsalted butter
    1 c. amber lager, such as Leinenkugels Red

    Things To Grab

    • Dutch oven
    • Large skillet
    • Colander
    • Baking sheet
    • Hy-Vee nonstick cooking spray
    • Large bowl
    • Wooden spoon
    • Wooden toothpick


    1. In a Dutch oven, melt butter over medium heat. Add onions and cook 3 minutes or until softened, stirring often. Add beer and simmer 3 minutes.
    2. Meanwhile, in a skillet, heat olive oil over medium heat. Add bison and cook until well browned, using a wooden spoon to break it up, about 8 minutes. Drain.
    3. Stir in cooked bison, diced tomatoes, tomato sauce, chili beans, kidney beans, black beans, garlic powder, onion powder, chili powder, cumin, paprika, cinnamon, allspice and chipotle peppers to the Dutch oven. Bring to a boil; reduce heat to maintain a simmer and simmer 1 hour.

    4. Meanwhile, prepare Green Bay Biscuits: Preheat oven to 400 degrees and spray a baking sheet with nonstick cooking spray. In a large bowl, mix flour, baking powder, baking soda, ranch dressing mix, and cheddar cheese. Cut in butter. Using a wooden spoon, stir in amber lager a little at a time until dough is thick and sticky. Spoon egg-size pieces of dough onto prepared pan. Bake 25 minutes or until golden brown and toothpick comes out clean when inserted into biscuit.

    5. To serve, top chili with Cheddar and serve with biscuits.

    Nutrition facts


    780 Calories per serving
    1 cup

    Amounts Per Serving

    • Total Fat: 44g
    • Cholesterol: 135mg
    • Sodium: 1410mg
    • Total Carbohydrates: 59g
    • Protein: 33g

    Daily Values

    Vitamin A 40%
    Vitamin C 20%
    Iron 35%
    Calcium 20%

    Recipe Source:

    Hy-Vee Seasons Fall 2016.